Daikon, also known as white radish, Japanese radish, Chinese radish, winter radish, and luobo, is popular in Japanese, Chinese, and other Asian cuisines. The vegetable resembles a large white plump carrot and is commonly eaten raw, cooked, or pickled.

Daikon radish is very low in calories, is almost completely fat free and the root vegetable is a good source of vitamin C.

Growing between the rows of grapevines, Cargo Road Wines plants Daikon radish as part of their holistic farm management. Now in full flower, Daikon is part of the regenerative carbon building by add mulch covering crop in the vineyard, sequestering carbon, feeding the soil, feeding the vines and doing good stuff for the environment.

Here’s one recipe to enjoy this amazing vegetable.

1 Large Daikon Radish
1 Chilli

Pickling Mix:
2 Tbsp Rice Wine Vinegar
1 Tbsp Sea Salt
1/3 Cup Sugar

Peel Daikon and cut into thin slices.

Combine the pickling mix ingredients in a bowl.

Sit the daikon slices in the pickling mix for 5 minutes.

Transfer the daikon into an airtight jar, ensuring the daikon is covered with liquid.

Add chilli slices for extra flavour.

Serve as a side dish with rice dishes or in a bento box. Enjoy!